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Prep Time: Cook Time: Total Time:
Garlic Grits With Roasted Red Peppers
2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon hot sauce or to taste
Roast and peel bell peppers. Finely chop onion.
In a food processor or blender puree roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring.
Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes. Stir in roasted-pepper puree, hot sauce, and salt and pepper to taste.
Grits may be made 1 day ahead and chilled, covered, in a buttered 11 inch gratin or other shallow baking dish. Reheat grits in a
400 degree oven until hot, about 15 minutes.
Serves 6.
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Garlic Grits With Roasted Red Peppers
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Category: Recipes
Prep Time: Cook Time: Total Time:
Garlic Grits With Roasted Red Peppers
2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon hot sauce or to taste
Roast and peel bell peppers. Finely chop onion.
In a food processor or blender puree roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring.
Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes. Stir in roasted-pepper puree, hot sauce, and salt and pepper to taste.
Grits may be made 1 day ahead and chilled, covered, in a buttered 11 inch gratin or other shallow baking dish. Reheat grits in a
400 degree oven until hot, about 15 minutes.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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